Democratic Sentinel, Volume 3, Number 50, Rensselaer, Jasper County, 23 January 1880 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

Molasses Case. —One cup molasses, one cap of sugar, one-half cap of batter or fried meat grease, one-half cup of sour milk, one teaspoonful of soda, two eggs, floor enough to make as stiff as sponge cake. Tomato Soup.— Twelve tomatoes, pared and out fine, boiled one honr, or two qnarts.of canned tomatoes, boiled one-half hour; add two qnarts of'rich milk, stirring constantly, one pint of oyster crackers rolled, batter size of an egg; serve immediately. Government Clerk’s Omelet.— Take two eggs, beat them well, whites and yelks; add one enp of milk, in which a table-spoonful of corn-staroh has been dissolved, and a little salt and pepper; have butter sufficiently hot in pan; stir up the omelet while cooking. To Broil Smoked Halibut. —Select halibut of a dark-brown color, the thinnest and hardest; soak twenty-four hours in cold water, with the flesh side down; only cover with water; broil over hot coals; serve with a little butter, or poach eggs and dish them with the halibut as if for ham.

Delicate Cake. —Take half a pound of batter, one pound of 6ugar, one pound of flour, half a pint of sweet milk or water, four eggs. Beat the butter and sugar to a cream, then add the beaten eggs, then tho milk or water, then the flour; mix thoroughly and put the batter into your pan; sift fine sugar over the top, and bake immediately in a moderate oven. Scrap Puddino. —Put scraps of bread, ernst and crumb, into a bowl, with sufficient milk to cover them well. Cover with a plate, and put it into the oven to soak for about half an honr. Take it out, and mash the bread with a fork till it is a pulp; then add a handfuf of raisins and as many currants, a teacupful of brown sugar, half a cup of milk, some candied lemon peel, and one egg. Stir it np well, grease a puddingdish, and pour the pudding in. Grate over a little nutmeg, put it into a moderate oven, and let it bake for an hour and a half. Cold Meat and Ham Croquets.— Take cold fowl or cold meat of any kind, with a few slices of cold ham, fat and lean, chop together until very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, d teaspoonful of made mustard, one table-spoonful of catchup, a small lump of butter. Knead all well together, make into small flat cakes (the yelk of an egg can be used to bind the ingredients, but it is not necessary). Brush with the yelk of a beaten egg on both sides, cover thickly with grated bread-crumbs, fry in a little lard or butter to a light brown. It is surprising how mi ny of these croquets can be made from a very little cold meat and ham, and they are excellent.